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–+ servings
Overhead view of buffalo chicken egg rolls on a sheet of parchment paper next to a ramekin of ranch dressing.

Oven-Baked Buffalo Chicken Egg Rolls

Crunchy, spicy, and easy-to-make 5-ingredient buffalo chicken egg rolls are perfect for game days, parties, or any time at all.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield:12 egg rolls

Equipment

  • Oven
  • large baking sheet
  • parchment paper
  • Large bowl
  • Large wooden spoon

Ingredients

For the Buffalo Chicken Egg Rolls

  • 3 cups cooked, shredded chicken
  • ½ cup finely chopped celery
  • ¼ cup finely chopped green onion
  • ½ cup buffalo sauce store-bought or make your own
  • 12 egg roll wrappers

Serving Suggestions (All Optional)

  • ranch dressing
  • blue cheese dressing
  • celery sticks
  • carrot sticks

Instructions

  • Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set baking sheet aside.
  • Add shredded chicken, chopped celery, chopped green onion, and buffalo sauce to large mixing bowl. Stir until ingredients are fully incorporated.
    Overhead view of a bowl of buffalo chicken egg roll filling mixture with a plastic mixing spoon.
  • Spread egg roll wrappers out on flat work surface, with wrappers rotated to create diamond shape with one corner pointing up at top, rather than square shape with flat edge across top.
  • Working with wrappers one by one, place ¼ cup buffalo chicken filling across center of egg roll wrapper.
  • Fold bottom corner of egg roll wrapper up and in toward center to cover buffalo chicken filling. Fold left and right corners of egg roll wrapper up and in toward center to cover bottom corner. Note: for more secure egg roll, dampen fingers with water and lightly moisten each edge of egg roll wrapper before folding.
  • Starting with bottom edge of egg roll, carefully roll egg roll tightly from bottom edge toward top corner. Note: for more secure egg roll, dampen fingers with water and lightly moisten top edges of egg roll wrapper before folding.
  • Place rolled and sealed egg roll on baking sheet lined with parchment paper. Repeat process until all egg roll wrappers have been filled, rolled, and sealed.
    Overhead view of rolled and sealed buffalo chicken egg roll wrappers on a baking sheet lined with parchment paper.
  • Place baking sheet in preheated oven. Bake egg rolls 15 to 20 minutes, or until egg rolls are golden brown and crispy, being careful not to burn wrappers.
  • When egg rolls are baked to preferred doneness, carefully remove baking sheet from oven. Transfer egg rolls to serving tray or plates and serve hot with ranch or blue cheese dressing for dipping, celery sticks, and carrot sticks, if desired.

Notes

  • Make-Ahead Option: Prepare egg rolls as written, right up until it's time to bake them. Refrigerate them in an airtight container up to 24 hours. When ready to bake egg rolls, transfer them to a baking sheet lined with parchment paper and let the egg rolls come to room temperature before baking as instructed.
  • For extra crispy, flaky egg rolls. lightly brush the egg rolls with neutral oil before baking.
  • You can also pan fry or air fry the egg rolls instead of baking them. For the air fryer, brush the egg rolls lightly with oil. Air fry them at 375°F for 5-6 minutes, then flip them over and fry them another 2-3 minutes or until they're crispy and golden.

Nutrition

Serving Size: 1egg roll | Calories: 130cal | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 402mg | Potassium: 122mg | Total Carbs: 15g | Fiber: 0.1g | Sugar: 0.1g | Net Carbs: 15g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Recipe By:Sam Guarnieri